Let Adam Price, Danish tv chef and restaurant owner, guide you through a simple and delicious summer dish with grilled dorade, butter-fried spinach and caper butter sauce topped with fresh wild garlic oil.
For Adam, grilled dorade takes him to warmer climes - namely the south of France summer. See how you can bring the taste and atmosphere directly to your dinner table at home.
Ingredients:
2 whole dorade in portion sizes
250 grams spinach
50-75 grams butter
2 tbsp capers
1 clove garlic, minced
salt and pepper
1 lemon
Wild garlic oil
A little parsley
Instructions:
Clean the fish and scale it - or ask the fishmonger to do it.
Add salt and pepper, a little lemon and a pinch of parsley into the belly.
Put both fish in the grill basket and close it thoroughly. Oil the fish a bit so it cooks well on the grill.
Place the fish on the grill and prepare a quick side dish.
In a small saucepan, melt butter with a few spoonfuls of capers and a little pepper.
In a pan, fry the spinach in oil/butter with a little minced garlic. The spinach collapses to almost nothing.
If you want more sides, boil potatoes or warm up some good sourdough bread.
The fish is grilled golden and served whole on a large plate.
Serve the spinach alongside, drizzle the caper butter over and around.
Finish with a bit of that beautiful, vibrant wild garlic oil.
